Category Archives: Main Dishes

We all love our pancakes, and I prefer mine savoury. Not just savoury, but served with crispy bacon and butter. Sometimes, when I am in no rush and fancy a big breakfast, I even cook eggs and sausages. You could say, this is my version of an English breakfast.

One of the ‘fry ups’ that I really love eating, but which I do not eat so often since unfortunately it is far from healthy is known as Tarja Moqlija. The English name I’d like to give it is a Pasta Omelette. If you are not sure if this is something you’d like to try, I still urge you read the recipe, it might make you hungry, or in the least: curious!

Method:
1. Boil the pasta until it is rather soft
2. Cook the mushrooms in some butter until the pasta is ready
3. Beat the eggs and add the other chopped ingredients in the same bowl and season it
4. Mix the cooked pasta in the same bowl
5. Put a bit of oil in the frying pan and wait until it is warm
6. Spread the pasta mix into the frying pan.
7. Fry from one side until is golden brown and then turn it around slowly
8. Serve piping hot (and crispy!)

Notes:
– Do not put too much pasta mix in the pan because if the omelette is too thick it will break
– If you feel like there’s not enough egg in the mix, you are better off adding an additional egg. The omelette will still taste as good!

Today, I decided to take a well known recipe and pimp it up to make it more tasty. It turned out divine and thought I will share it with you. Besides… I have not shared one of my recipes with you for a while 🙂

This can be served as either a main dish or as a starter…

Ingredients (for 2)

200g pasta of your choice

olive oil

garlic, crushed

chili oil (optional)

chilies, de-seeded and chopped thinly

mushrooms, chopped

butter

fine herbs

parsley, chopped thinly (optional)

spring onions

salt and pepper

cheese (grated Parmesan or Pecorino Romano, optional)

Method

Start with cooking the pasta of your choice according to the instructions on the packet. Make sure that you leave them al dente. Drizzle some olive oil and fine herbs.

Reserve 3 tablespoons of the cooking liquid in a glass on the side.

In a frying pan I melted the butter and sauteed the crushed garlic and soon after, added the mushrooms.

Once golden and not yet browned, I’ve put in the thinly chopped chilies, and added chili oil for the extra hot spice.

Add the reserved cooking liquid.

I didn’t want the spring onions to be fully cooked which is why I added them at this point. I wanted the bits to remain crunchy-ish.

Once ready, add the pasta and season with parsley, salt and pepper.

Toss to make sure that the pasta is covered in the mixture and everything is combined.

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Trying to define yourself is like trying to bite your own teeth. Not possible, as life changes a person, and we all grow... hopefully for the better. This is an online journal of my thoughts, my findings, and my lessons learned.